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Study of Vacuum Frying Process of Carrot on the Quality of Oils

Min Zhang

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Abstract

This paper was to study the stability of three oils during vacuum low-temperature frying of carrot slices and to evaluate frying oil quality. The effect of the frying time on acid value, peroxide value and carbonyl value was studied and the correlation between frying time and these values was analyzed. Results showed that palm oil and lard possessed greater thermal stability than soybean oil. And acid value, peroxide value and carbonyl value all showed good correlations with frying time.

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What this paper is about

This paper was to study the stability of three oils during vacuum low-temperature frying of carrot slices and to evaluate frying oil quality. The effect of the frying time on acid value, peroxide value and carbonyl value was studied and the correlation between frying time and these values was analyzed. Results showed that palm oil and lard possessed greater thermal stability than soybean oil. And acid value, peroxide value and carbonyl value all showed good correlations with frying time.

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Available abstract

This paper was to study the stability of three oils during vacuum low-temperature frying of carrot slices and to evaluate frying oil quality. The effect of the frying time on acid value, peroxide value and carbonyl value was studied and the correlation between frying time and these values was analyzed. Results showed that palm oil and lard possessed greater thermal stability than soybean oil. And acid value, peroxide value and carbonyl value all showed good correlations with frying time.

Key concepts: Peroxide value, Acid value, Chemistry, Food science, Palm oil, Peroxide, Soybean oil, Pulp and paper industry

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